Raspberry Corn Muffins
Easy · 9 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup medium cornmeal
- 2 Tbsp baking powder
- 1 1/2 tsp salt
- 1 1/2 cups whole milk
- 1/2 lb unsalted butter, melted and cooled
- 2 extra-large eggs
- 3/4 cup good raspberry preserves
Instructions
- Preheat oven to 350*F.
- Line 12 large muffin cups with paper liners.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder and salt.
- In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the west ingredients into the dry ones and stir until they are just blended.
- Spoon the batter into the paper liners, filling each one to the top.
- Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean.
- Cool slightly and remove from the pan.
- After the muffins cool, spoon the raspberry preserves into a pastry bag with a large round tip.
- Push the tip of the bag through the top of the muffin and squeeze 1 to 2 Tbsp of preserves into the middle.
- Repeat for each muffin.
- Makes 12 large muffins.
Tags: pepperplate-import